In the last year, I’ve come to learn that not all cookware is created equal. In college, my mismatched collection of hand-me-down pots and pans did the job, but I didn’t know cookware was capable of changing the game. But after slowly adding quality pots and pans to my collection, I’ve seen firsthand how a few well-chosen pieces like a good stockpot and a sauté pan can make a big difference. (Even in the taste and quality of what you’re cooking!) Just like an artist needs dependable tools to create beautiful art, cooks need reliable pots and pans to make great food every time.
Morgan & I have come to find great trust in Swiss Diamond. After cooking with several of their products for the last couple of months, we’ve seen the consistency and reliability of their quality cookware. Time after time, food comes out flavorful, evenly cooked & clean. Plus, our least favorite part, the cleanup, is made easy with Swiss Diamond's nonstick components that are reinforced with real diamond crystals. (That’s right, we’re cooking on actual diamonds!)
Today we’re sharing a cozy combo for winter — the classic soup & sandwich pairing, made using two of our favorite Swiss Diamond pots & pans. It was definitely by accident, but we thought up some pretty messy recipes for this collaboration. Even the toughest stuff, like gooey cheese, drizzled honey, and a soup that simmers for 6 hours is no match for SD. When it came time to clean up our pots and pans, we both were amazed when all they needed was to rinsed with hot water and wiped out — not hours of scrubbing.
When it comes to the holiday season, we know you’re sure to be cooking for friends and family and hosting dinner parties of your own. While you’re busy entertaining there are so many things to think about, your cookware failing you shouldn’t be one of them. That is exactly why we are so excited for one of our readers to experience this same sense of relief and trust firsthand. All you have to do is comment below (make sure to leave your email address so we can contact you if you win!) and tell us how you would use a Swiss Diamond pan for a chance to win your own 8 inch nonstick fry pan! We’ll draw a winner on Saturday morning, so make sure your entries are in by Friday at midnight CST. Happy cooking!
- Heat grill pan on medium high heat, approx. 350°F.
- Generously butter one side of each slice of bread.
- Flip one slice over so the butter side is facing down. Top with the white cheddar, sliced apple, prosciutto, honey, arugula, and the remaining slices of bread (butter side up).
- Place the prepared sandwich on the grill pan. Toast the sandwich until both sides are a nice golden brown and the cheese has melted within. Toast the sandwiches for about 5 minutes on each side, then transfer them to a parchment-lined baking sheet, and finish baking in a preheated 350°F oven for another 5 minutes; this allows the cheese to melt in the center of the sandwich.
1. Heat a large skillet over medium high heat. Add the onion, garlic and tomatillos and cook, turning often until charred on all sides, about 15 minutes. You could also finish off with a kitchen torch.
2. Once cooked, remove everything from the skillet. When cool, remove the skins from the garlic. Return the skillet to medium high heat and add the poblano peppers and serrano peppers. Cook, turning often until charred all over, about 10 minutes.
3. Remove the peppers and place in a bowl, cover with a plate or plastic wrap and allow the peppers to sweat for 10 minutes. After 10 minutes, peel or scrape off the charred skins and remove seeds. Add the peppers to a blender or food processor, along with the onion, garlic and tomatillos, puree until smooth.
4. To a large stock pot, add the puree, deboned chicken, corn, zucchini, beans, oregano and 6 cups chicken broth. Season generously with salt and pepper. (you could also add red pepper or chipotle powder if you prefer more heat) Cover and cook on low for 6-8 hours or on high for 4-6 hours. (If you used chicken breast instead of rotisserie, shred with two forks once it's falling apart in the pan.)
5. Stir in the cilantro and salt again. If desired, add chicken broth to thin the soup.
6. Ladle the into bowls and add toppings. I used avocado, tortillas, cotija cheese, Mexican crema, pumpkin seeds, black pepper and lime juice.